I always look forward to the fall cookbook release season and this year, I’m literally counting the days until Dorie Greenspan’s latest (Dorie’s Cookies) hits the shelves. A book full of cookie recipes? Yes please! But as well as a wonderful new cookbook full of sweet treats to bake and share, Dorie’s launching a campaign that I’m thrilled to tell you about today – #CookiesAndKindness.
Basically, it’s all about baking cookies and sharing them with someone who might need a little sweetness or kindness in their lives. Because who doesn’t, right? One of my favourite things to do is bake and share. Neil’s colleagues, my staffroom and our neighbours are the lucky recipients of my baking experiments and even when things are still in the experimental stage, everyone is so grateful. Sharing baked goods is really win-win – I don’t have tons of sweet things hanging around my house tempting me and the people who get to share them are happier. Life is good when you bake (cookies) and share.
Each month starting today, I’ll be sharing a different cookie recipe with you here on the blog and suggesting ways you can spread a little sweetness with those cookies. You can bake the suggested recipe or bake your own. Share the results on social media using the hashtag #cookiesandkindness and #Dories_Cookies and don’t forget to tag @doriegreenspan (Twitter and Instagram). We’d love to see what you’re baking up to share!
This month, the suggested cookie is Dorie’s “Two-Bite One-Chip” Cookie from Dorie’s Cookies. Aren’t they adorable?
It’s like just a “mouthful” of chocolate chip cookie. The perfect amount to go with a mid-morning or after-dinner coffee (although, let’s face it, if you’re like me, you’ll be thinking “hey these are only small so I can have a few” 😉 Am I right?).
Mine were not quite as perfect as Dorie’s but they certainly tasted fantastic – like a little soft shortbread with a surprise chip inside.
These are so easy to make – actually perfect for little hands if you are baking with kids – and I found rolling the cookies very therapeutic (I made them during a busy weekend of recipe testing for my own cookbook!).
I packaged them up and gifted them to a friend who definitely needs some cookies this week. She was so happy 🙂
- 1¼ cups (170 grams) all-purpose flour
- 1⁄3 cup (45 grams) whole wheat flour
- 1⁄8 teaspoon ground cinnamon (optional)
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
- 1⁄2 cup (100 grams) sugar
- 1⁄3 cup plus 1 tablespoon (80 grams) packed light brown sugar
- 1⁄2 teaspoon fine sea salt
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- About 60 (1/4 cup; 33 grams) chocolate (or other) chips
- Whisk together both flours and the cinnamon, if you’re using it.
- Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for a minute, then blend in the vanilla. Turn the mixer off, add the dry ingredients all at once and pulse to begin the blending. Then mix on low speed until the dough comes together and the flour has disappeared. You can use the dough now, but it’s easier to work with if you wrap it and refrigerate it for at least 2 hours.
- Getting ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- For each cookie, scoop out a level teaspoon of dough, roll it between your palms into a ball, press one chip into the dough and then roll again to hide the chip and reshape the ball. Place the balls an inch apart on the baking sheets.
- Slide one sheet into the oven and bake for 6 to 7 minutes (there’s no need to rotate the baking sheet unless your oven has serious hot spots), or until the cookies are a pale golden brown. Prod them gently, and they’ll still be soft. Transfer the sheet to a rack and let the cookies rest for about 5 minutes before lifting them onto the rack to cool to just warm or room temperature.
- Bake the second sheet of cookies.
- Playing Around
- Micro Chips. Use just 1⁄2 to a scant 1 teaspoon dough for each cookie. Bury the chocolate chip as in the main recipe and bake for 5 to 6 minutes. You’ll get 120 cookies, which Mary, my recipe tester, says is an appropriate batch, since you eat them by the handful.
- The cookies will keep for about 1 week in a covered container at room temperature. Wrapped airtight, they’ll be good for up to 2 months in the freezer. You can refrigerate the dough for up to 3 days. If you’d like, you can freeze the chip-filled dough balls on a lined baking sheet and then pack them airtight when they’re solid. Let them stand at room temperature while you preheat the oven.
What cookies will you bake to share? Take part in the #cookiesandkindness movement!
So what’s stopping you? Get baking! Maybe you’ll surprise your kids’ teachers with cookies for their staff room (yes please!). Or greet your kids off the school bus with a plate of cookies (Don’t forget about the driver!). Perhaps you’ll organise a bake sale to raise money for your favourite charity? Or just bake for someone who needs a little sweetness in their life. If you’d like stickers, tags and cards to dress up the cookies you’ll be sharing, get them here courtesy Dorie’s publisher.
We’d love to see what you’re baking up to share! Use the #cookiesandkindness and #Dories_Cookies hashtags and don’t forget to tag @doriegreenspan and @eatlivtravwrite (Twitter and Instagram). Bake on, people!
Want more cookie recipes? Pre-order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository.
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!